Information about aromas
Broadbean | Bubble-gum |  Burnt Match |
| Aroma profile for Bubble-gum |
| This is a due to a fermentation ester and associated with rather simple wines, typically as produced by carbonic maceration in red wines or fermentation at very low temperatures in whites. |
| Chemicals contributing to aroma: 1,5-dodecanolide Amyl acetate Ethyl acetate phenylethyl acetate |
Options for searching aromas and compounds database |
| View lists of aromas by selecting a type in the box and clicking the icon |
| Select an aroma by name directly from the box and click the icon. |
| Select a compound by name directly from the box and click the icon. |
| When an aroma or compound is displayed, choose the next or last entry in the alphabetical list preceding the entry. |
| Any of these terms can also be entered directly in the encyclopedia. |
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